Preservative tender beef and producing process thereof

Abstract

A process for antistaling beef while making it tender includes such steps as low-temp removing acid at 0-4 deg.C, electric stimulating, spraying composite bacterial inhibitor, natural dripdrying, vacuum packing, instantaneous scalding for 2 seconds, and low-temp storing. Its advantages are high effect, long storage time (60 days), and low cost.

Description

Technical field: [0001] The invention provides a production process of fresh-keeping tenderized beef and fresh-keeping tenderized beef, relates to a fresh-keeping treatment method of beef, and belongs to the technical field of meat processing. Background technique: [0002] There have been relevant reports at home and abroad on the research on meat preservation, but most of them are limited to the link of antisepsis and preservation, and most of them are in the laboratory research stage. From the perspective of market research, it has not been seen that comprehensive methods have been used to extend the shelf life of fresh beef. Reports and related products that maintain meat color. Invention content: [0003] The invention provides a production process for fresh-keeping and tenderized beef, which solves the problems of product transportation, short sales period, poor meat color stability and the like in beef production enterprises. [0004] The invention also provides th...

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process for fresh-keeping and tenderized beef, which solves the problems of beef production enterprises such as product transportation, short sales period, poor color stability of meat, etc.